Thai-Style Red Chicken Curry

Serves - 4 - 6Time - 30 mins

Recipe by: The Chefs Secret - Adrian Richardson


For The Chicken

6 x La Ionica Air Chilled Chicken thigh chops – skin on & bone-in
2 teaspoons curry powder
3 Tablespoons Olive Oil
Salt & Pepper

For the Curry

3 Tablespoons Olive Oil
½ red onion, peeled & sliced
½ red chilli, deseeded & chopped
½ green chilli, deseeded & chopped
3 cloves garlic, sliced
1 large knob ginger, peeled & finely sliced
2 lime leaves
2 teaspoons Ayam Red curry paste
2 Tablespoons Ayam Light soy
270ml Ayam coconut cream
500ml chicken stock
300 gms Green beans, roughly chopped
300 gms Garlic shoots, roughly chopped (optional)
2 spring onions, roughly chopped
1 Tablespoon coconut sugar

To Garnish

5 sprigs coriander, roughly chopped
1 Tablespoon toasted sesame seeds
2 Tablespoons, deep-fried shallots


Grab a frying pan and a heavy based medium-sized pot

Season the La Ionica chicken with salt, pepper and curry powder, making sure to cover both sides of the chicken.

Over a medium heat add the olive oil and chicken to the pan, turn the chicken, and gently sear until golden brown and crispy.

In a heavy-based pot, over a medium heat add the ginger, garlic, chilli, lime leaves into the pot & stir until it softens.

Add Ayam curry paste and stir thru for 2 to 3 minutes.

Add the soy, coconut cream & stock.

Add the chicken to the curry pot. Make sure you pop all of the oil, after 2 to 3 minutes add the beans, garlic shoots & spring onion, then add the coconut sugar & stir thru.

Turn the heat down & cook over a gentle heat for 20 minutes, when the chicken is cooked through serve.

Garnish with coriander, sesame seeds & fried shallots.

Serve with steamed rice.